Preheat your oven according to the cake mix package directions. In a large mixing bowl, combine the yellow or vanilla cake mix with 1.5 cups of graham cracker crumbs. Finish preparing the batter by following the remaining instructions on the cake mix box (typically adding eggs, oil, and water as directed). Pour the batter into the prepared pan and bake as per package instructions. Once baked, allow the cake to cool completely before handling. I always make sure the cake is fully cooled to keep the layers neat in the trifle.

While the cake bakes and cools, prepare the chocolate pudding according to the directions on its package, which generally involves whisking the pudding mix with milk. Place the prepared pudding in the refrigerator to chill until you’re ready to assemble the trifle.

In the bowl of a stand mixer or using a hand mixer, pour in the heavy cream, vanilla extract, and a pinch of salt. Beat on medium-high until the mixture forms soft peaks. Add the marshmallow cream and continue to beat until stiff peaks form and the mixture holds its shape. Refrigerate the marshmallow whipped cream until you’re ready to use it. For a more authentic flavor, I like to use real vanilla extract here.

Crumble enough of the cooled cake (from Step 1) to cover the bottom of your trifle dish. Layer with half of the chilled chocolate pudding (from Step 2), followed by half of the marshmallow whipped cream (from Step 3). Sprinkle on half of the mini marshmallows, half of the broken graham cracker pieces, and half of the Hershey's chocolate pieces. If you have a kitchen torch, carefully toast the marshmallows until golden for that classic s'mores finish. Repeat layering with the remaining cake, pudding, marshmallow whipped cream, mini marshmallows, graham cracker pieces, and chocolate bar pieces.

Serve the assembled trifle immediately for best texture, or cover and refrigerate for up to 2 days. The flavors meld even more as it sits, but I like to torch the marshmallows just before serving for a warm, gooey touch.